500 Smoothies & Juices: The Only Smoothie & Juice Compendium by Christine Watson

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By Christine Watson

This smoothie and juice compendium is filled with 500 fresh recipes, them all transparent and simple to keep on with. jam-packed with how to decide on the suitable parts in your smoothies and juices after which how one can cause them to flavor totally ideal, this can be the single publication of smoothies and juices you are going to ever want.

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If a recipe calls for blending room-temperature butter in your stand mixer as an early step, give the mixer time to whip the butter into submission. A creamed, well-blended butter will turn a lighter shade of yellow as it fills with air pockets. These air pockets are the future home of the rest of the ingredients and make the structure of the crispy-edged, gooey-centered cookie that reminds many of us of being home for the holidays. To achieve a creamed butter, always have it at room temperature before you begin.

This tart dough is truly fantastic. It has almond flour to add another layer of yum. When baked to GBD (golden brown and delicious) and fresh out of the oven, it fills the kitchen with an aroma that is sure to entice everyone’s sweet tooth. YIELD: THREE 10-IN (25-CM) TART SHELLS OR EIGHTEEN 3-IN (8-CM) TART SHELLS 60 g/1/3 cup granulated sugar 1 vanilla bean or 12 g/1 tbsp vanilla bean paste (see Sources, page 216) 60 g/3/4 cup almond flour 300 g/11/4 cups unsalted butter at room temperature 550 g/4 cups all-purpose flour Filling of your choice 5 g/3/4 tsp kosher salt 175 g/11/2 cups powdered sugar Split the vanilla bean in half lengthwise with a paring knife and then use the knife to scrape the seeds from the pod.

Place the pan over medium-low heat and cover with a lid or bowl for about 1 minute to allow the evaporating water to clean the sides of the saucepan. ) Remove the lid and continue cooking without stirring until the mixture reaches 245° to 265°F (120° to 130°C), and begins to smoke—don’t worry! This is a sign that the sugars are caramelizing. Once it starts to smoke, continue cooking and gently stirring with a wooden spoon or a heat-resistant spatula, scraping the bottom of the pot to ensure that the sugars don’t prematurely burn.

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